• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.370-374
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• 1982

Bread-baking properies of naked barley flour and naked barley-wheat flour blends were investigated, and changes of loaf volume of naked barley bread prepared by straight method and by lactic acid method were observed. Specific loaf volume of naked barley flour bread made by straight method was only 1.11 ml/g bread, while that of barley bread made by lactic acid method was more than 1.50 ml/g bread. No significant increase of loaf volume was noted in mixed naked barley-wheat bread. The increase of loaf volume of barley bread appeared to be due to total titratable acidity of barley dough. Loaf volume of what bread made by lactic acid method decreased sharply as the total titratable acidity of wheat flour dough increased.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.90-95
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• 2009

The principal objective of this study was to investigate the influence of buckwheat sprouts on the acid production and growth of lactic acid bacteria in to which 5 and 10%(w/v) buckwheat sprouts was added, followed by fermentation with Lactobacillus bulgaricus. In yogurt to which 5 and 10% buckwheat sprouts was added, pH was lower and titratable acidity was higher than those of the control. It was also noted significant changes in the number of viable cell counts with differing amounts of added buckwheat sprouts until 12 hours. When the yogurt samples were stored for 12 days at $4^{\circ}C$, the pH and titratable acidity of the yogurt to which 5 and 10% buckwheat sprouts was added were maintained at lower and higher than control levels, respectively. The highest number of viable cell counts was found in the yogurt to which 5% buckwheat sprouts was added. Rutin content was reduced via lactic acid fermentation, but quercetin content increased significantly in the yogurt with added buckwheat sprouts. It may be that the glycosidic bonds connected to rutin were hydrolyzed during fermentation by lactic acid bacteria. The total phenol compound content of the yogurt samples also increased after fermentation. The antioxidative activity of yogurt to which 10% buckwheat sprouts was added was shown to have a 60.95% free radical scavenging effect, which was the highest among all yogurt samples evaluated.

• Journal of Applied Biological Chemistry
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• v.61 no.4
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• pp.315-320
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• 2018

This study was carried out to determine the effect of enzymatically saccharified Korean rice wine lees powder (eKRWLP) on the quality characteristics and storage stability of curd yogurt. Yogurt with different contents [0.5-2.0% (w/w)] of eKRWLP was incubated with commercially available mixed lactic acid bacteria (Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum) at $40^{\circ}C$ for 18 h. The production of acid measured at pH and titratable acidity of yogurts increased with increasing eKRWLP content. After 12 h fermentation, titratable acidity of eKRWLP yogurt was 0.77-0.90% and was higher than that (0.72%) of yogurt made without eKRWLP. The viable cell counts of lactic acid bacteria in eKRWLP yogurts were increased in proportion to the addition of eKRWLP, and increased up to 8.01-8.13 log CFU/g after 12 h incubation. The repressive effect of whey separation in eKRWLP yogurt curd significantly decreased than that in Korean rice wine lees powder (KRWLP) yogurt. With sensory evaluation, yogurt with 0.5% eKRWLP obtained the highest scores among all eKRWLP yogurts. When eKRWLP yogurts and the control preparations fermented for 12 h were incubated at $4^{\circ}C$, their pHs and titratable acidities were slightly changed and the number of viable lactic acid bacteria were well maintained above $10^7CFU/g$ for 16 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.877-883
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• 2014

This study investigated the manufacturing conditions of apple vinegar with high acetic acid content following fermentation according to alcohol concentration without any nutrients. We compared and analyzed the quality characteristics of high acetic acid fermentation by varying the initial alcohol content (6%, 7%, 8%, and 9%). In the results, it was possible to manufacture high acetic acid vinegar with 12% titratable acidity and an alcohol content of 6% and 7%. Lower initial alcohol content was associated with higher yield due to a shorter lag phase. For quality characteristics of the high acetic acid apple vinegar, pH was 2.91~3.20, titratable acidity was 12.0%, and organic acid consisted of acetic acid, malic acid, critic acid and oxalic acids. Based on the results, high acetic acid apple vinegar was produced using a two stage fermentation process after alcohol fermentation but the further research is needed to reduce the time of fermentation in fed-batch culture for industrial use.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.42-50
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• 2002

This experiment was carried out to investigate the effect of Maesil extract on the acid production and growth of yoghurt starter in the skim milk medium. The Maesil extract was added to skim milk medium fur 1% to 9% and the medium was fermented by single or mixed culture of 4 types of lactic acid bacteria(Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus, bulgaricus, Lactobacillus casei). The chemical composition of Maesil, the changes in acid production (titratable acidity, pH) and number of viable cells of the medium during lactic fermentation in skim milk added with Maesil extract, and the keeping quality of curd yoghurts containing Maesil extract have determined. The composition of Maesil were 0.4% crude ash, 4.1% dietary fiber, 4.66%l citric acid, 0.264% total sugars and 405.34mg% vitamin C. The addition of Maesil extract stimulated the acid production and propagation of the lactic acid bacteria. Among the treatments tested, the addition of 3% Maesil extract with the mixed culture of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei produced the highest amount of acid(1.23%) and showed the highest number of viable cell counts(3.6$\times$10$^{11}$ cfu/mL). When the curd yoghurts containing 3% Maesil extract with the mixed culture of the lactic acid bacteria were kept at 4$^{\circ}C$ and 2$0^{\circ}C$ for 30 days, it was showed that the changes of titratable acidity, pH and number of viable cell counts of the lactic acid bacteria were not significantly different during storage. Therefore the keeping quality of the curd yoghurts adding 3% Maesil extract showed relatively good at the shelf-life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.738-743
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• 2008

In this study, 20 kinds of raspberries and blackberries, cultivated or wild in Korea, were collected. Weight, moisture content, sugar content, sugar composition, pH, titratable acidity and acid composition of the fruits were determined. Weight of each of the fruits and moisture contents in the fruits were $0.9{\sim}7.8g$ and $26{\sim}62%$, respectively. The sugar contents in the fruit juices were $6.9{\sim}16.9%$ (Brix). The major sugars in the fruits were glucose ($40.7{\sim}84.0%$ (w/w) of the total sugars) and fructose ($6.5{\sim}57.5%$). Sucrose and xylose were also detected in a small quantity. pH and titratable acidity of the berry juices were $2.8{\sim}3.9%$ (w/v, citric acid) and $0.6{\sim}2.9%$, respectively. The major organic acids were citric acid ($14.6{\sim}87.5%$ (w/w) of the total acids) and malic acid ($9.6{\sim}87.1%$). Succinic, tartaric and oxalic acids were also detected in a small amount.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.509-515
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• 1996

The effects of sour liquid ferments with lactic acid bacteria on the baking properties and qualities of White Pan Bread were studied. The mixed culture of Lactobacillus brevis and Lactobacillus plantarum had higher acid equivalents and lower pH-values than single or mixed culture of other lactic acid bacteria which had been used for traditional sour dough bread. Optimum conditions of the incubation of lactic acid bacteria, which are incubation temperature time and culture medium compositions for lactic fermentation, were also investigated to find out optimum activity for good bread making. The mixed culture of L. brevis and l. plantarum incubated for 24 hours at 3$0^{\circ}C$ had the most optimum activity for bread manufacturing process and the qualities of the products. The addition of sour liquid ferments to the sponge dough effected on fermentation activity of the sponge dough to lower the level of pH to 4.64 and to produce more total titratable acidity(TTA) of 0.545, whereas conventional sponge dough bread had 0.46% of TTA. On comparison with control bread, the bread made with sour liquid ferments was found to have better specific volume, taste, symmetry, especially, organoleptic characteristics due to lactic acid, acetic acid and amino acid produced by lactic acid bacteria. Sour dough bread with liquid ferment was considered to be more effective to the inhibition of staling during storage for 6 days at $25^{\circ}C$ and to have longer shelf-than control.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.168-172
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• 2017

In this study, the fermentative characteristics of rye sourdough fermented with Omija extract were investigated. The pH and total titratable acidity, numbers of yeast and lactic acid bacteria, and expansion rate were measured. While the pH of Omija rye sourdough decreased from 5.60 to 3.86, the total titratable acidity significantly increased from 2.39 to 8.50 with fermentation time (p<0.05). The numbers of yeast and lactic acid bacteria significantly increased for 18 h of fermentation period (p<0.05). The expansion rate of Omija rye sourdough showed a maximum of 183%, more than 47% more than the highest value of rye sourdough (129%). These results suggest that the application of Omija extract for making sourdough could be a good way to decrease the sanitary risk especially for early stage of sourdough fermentation. In addition, Omija rye sourdough could contribute to improvement of baking quality such as volume increase and flavor improvement of rye bread.

• Journal of Bio-Environment Control
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• v.23 no.2
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• pp.65-70
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• 2014

The aim of this study was to identify the chronological growth characteristics of Gaeryangmeoru grapes, by observation of the developmental process of the axillary bud, fruit quality, and anatomical structure of the pericarp. No necrosis of axillary buds was observed, irrespective of node position of the shoot, from shoot occurrence to leaf fall. Berry weight, cluster weight, soluble solid content and titratable acidity were analyzed to be 1.2 g, 128.8 g, $16.9^{\circ}Brix$, and 1.57%, respectively, at maturity. The sugar was composed of fructose and glucose, with a ratio of 1:1 (fructose: glucose) at maturity. Malic acid was predominant among the organic acids, and conformed to the changes of chronological titratable acidity. Sugar and organic acid content changed dramatically starting a week before veraison. The degraded ovules were observed before and after fertilization, and the pericarp was composed of one epidermis, and seven to ten hypodermis layers at maturity.

• Food Science and Preservation
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• v.3 no.2
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• pp.155-170
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• 1996

In order to determine the physiolosical characteristics of plum fruits(Oishi wase) during maturation and guilty according to temperature after harvest, (2-chloroethyl) phosphonic acid(ethphon) 390ppm was sprayed on plum tree 11days before commercial matuarity in Suwon area. And also this study was acted to investigate fruits quility(Formosa) influenced by temperature(room, low) and polyethylene films(0.03, 0.06, 0.1mm), 1. Effect of ethphon on the fruits maturation and fruits(Oishi wase) quility according to temperature ofter harvest. Ethephon stimulated fruits ripening but the firmness was reduced rapidly. Soluble solids and titratable acidity was not very different than each treatment. Carbon dioxide and ethylene production were advanced and the production peak were shown earlier by ethephon treatment as compared with control fruit. Anthocyanin development was enhansed rapidly by ethephon treatment but it exerted a bad influence on fruits color after harvest, The soluble sugars in fluits were mainly glucose, sucrose, and fructose. Those content were higher in treated fruit than control. The organic acid was mainly malic acid. The shelf life was less than about 5days at room temperature and about 10 days at low temperature. 2. Fruits(Formosa) quility as affected by polyethylene film bagging. The polyethylene films well maintained the firmness both room and low temperature. Low temperature was more effective in maintaining titratable acidity than room temperature, especially polyethylene films. On the Other hand, soluble solids content was not shown wide differance between room and low temperature. Polyethylene film showed a high resperation rate, the rate was higher at room temperature than low temperature and thicker films revealed higher rate. Otherwise, ethylene production was low in all treatment Polyethylene film inhibited the coloration of fruits, decreased anthocyanin content. Fruits coloration delayed by low temperature in control. The shelf life of plum fruits was about 6 days at room temperature and 13 days at low temperature in control Polyethylene film had no advantage on shelf life both at room and low temperature.